The Pioneer Woman Tasty Kitchen
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Italian Chicken Soup

4.53 Mitt(s) 15 Rating(s)15 votes, average: 4.53 out of 515 votes, average: 4.53 out of 515 votes, average: 4.53 out of 515 votes, average: 4.53 out of 515 votes, average: 4.53 out of 5

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Level: Easy

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Description

A yummy, hearty, family-friendly chicken soup with a great Italian flavor.

Ingredients

  • 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
  • 1 Tablespoon Olive Oil
  • 1 whole Cut Up Fryer Chicken
  • 8 cups Low Sodium Chicken Broth
  • 1 whole Medium Onion, Diced
  • 2 whole Green Bell Peppers, Diced
  • 2 stalks Celery, Diced
  • 2 whole Fresh Jalapenos, Diced
  • 1 Tablespoon Olive Oil
  • 1 can (28-ounce) Can Whole Tomatoes
  • 2 cups Heavy Cream
  • ⅓ cups Extra Virgin Olive Oil
  • 4 Tablespoons Minced Fresh Oregano
  • Salt And Freshly Ground Pepper, To Taste
  • Parmesan Cheese Shavings, For Serving

Preparation

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.

Dice canned tomatoes and return them to their juice. Set aside.

Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.

Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.

Serve with lots of Parmesan sprinkled on the top–the more the better! Crusty Italian bread is good, too.

3 Comments

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Carla | Carlas Confections on 10.11.2011

Yum! This soup was to die for! So good and I cant wait to make it again.

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letterwoman on 9.18.2011

Can I use half and half instead of heavy cream to make it less fattening, or will that change the flavor of the soup?

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VictoriaDoubleU on 9.12.2011

Yay! A recipe for fresh oregano that has been growing unchecked in the garden!

15 Reviews

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JulieParnian on 3.4.2014

This recipe was simply amazing! I made it for my Oscar party on Sunday and everyone loved it, the cream makes it out of this world!

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Nikki Jones on 2.12.2014

I have made this soup twice and will make it again today for my daughter (who just had a baby) and her family. It is that wonderful! My 93 year old mother LOVES it. She hates heat in her food but really enjoys this soup even with the jalapeños. Taking out the seeds calms down the heat and I think sauté of them helps add flavor without the heat. It is a little labor intensive but so worth it! Thank you for the recipe.

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Franque Bradshaw on 10.15.2013

I made this soup for my husband’s birthday. He loved it and so did I. It is a little labor intensive and takes longer than I like but it is worth every minute. Fabulous and will make many more times.

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Leaha on 1.16.2013

I have made this soup quite a few times since I saw it. It is amazing! Very simple ingredients and great flavor! I do not add the cream and it still tastes wonderful.

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debdaamazon on 4.3.2012

Great flavor and a nice change from “boring” old chicken soup.

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